Manchego D.O.P. Gran Valle de Montecelo

Manchego Gran Valle de Montecelo comes from the most awarded dairy in la Mancha, being the most awarded Manchego in the World Championship Cheese Contest in Wisconsin and can look back on three generation of cheese making history.

The blend of milks allows it to obtain the grassy, herbaceous flavors of the goat’s and sheep’s milk while maintaining the smoothness of cow’s milk. This firm cheese is mild, yet tasty and aromatic.

Natural Bonvallis Quince Paste

Quince paste is called Membrillo in Spanish. The word membrillo derives from Latin melimelum, which means honey apple and refers to quince or a preserve made of quince. Quince paste is a traditional Spanish delicacy since medieval times.

Bonvallis Marcona Almonds

Spanish Marcona Almonds are the most appreciated of all varieties. Crunchy and smooth, Marcona Almonds are native to Spain and are considered as a delicacy worldwide making them available in very limited supplies.

Picos are little sticks of crunchy bread, very typical from Andalucía. This traditional and very popular product is all natural, made of flour, extra virgin olive oil, water, yeast and salt.

Figs and Almonds Cake

This traditional energy bar of Spain its handcraft made without additives or preservatives following a 200 years old family recipe. It’s made only with Spanish figs, which are much better than the Turkish ones, due to their natural sweetness.

Casin

Handcrafted raw milk cheese made exclusively from Casin cows. It’s one of the most ancient known cheeses from the region of Asturias, there are documents form XIII century that mention this cheese. Its elaboration is long and complex.

According to tradition the shape of this cheese must be given by hands, without the use of a mould, marking the cheese in the top face with a wooden stamp, with which every craftsman prints his personal stamp. It has a piquant fine grained taste and a sandy texture.